Starter · French
Thick Quiche Lorraine — the OG of savory tarts
1 h 056 servingsEasy
Looking for the dish that never lets you down? Quiche lorraine. Every single time. Hot, warm, cold, day after a party, quick lunch: this tart never disappoints. Smoky bacon, eggs, cream: simple ingredients, massive payoff.
We're going thick here. Generous. Obscenely creamy. The kind of slice that feels like a warm hug from a French grandma. And heads up: the real lorraine has no cheese. Doesn't need it. Trust the process.
15 minutes of prep, the oven does the rest. Let's go.
We're going thick here. Generous. Obscenely creamy. The kind of slice that feels like a warm hug from a French grandma. And heads up: the real lorraine has no cheese. Doesn't need it. Trust the process.
15 minutes of prep, the oven does the rest. Let's go.
Equipment needed
- Oven
- Frying pan
- Deep-dish pan
- Mixing bowl
- Whisk
Allergens
GlutenEggsMilk
Nutrition facts
- Calories
- 316 kcal
- Protein
- 10.6 g
- Carbs
- 13.1 g
- Fat
- 24.5 g
- Fibre
- 0.8 g
- Sodium
- 484 mg
Method
- 1Preheat the oven to 180°C (350°F). Generously butter the bottom and sides of your deep-dish pan. Unroll the shortcrust pastry directly into the pan, pressing it up along the sides. Crimp the edges with your fingers.💡 The whyprick the base all over with a fork, this keeps the pastry flat while it bakes.
- 2Dice the smoked bacon into even pieces. Toss them into a hot pan with no added fat. Cook over medium-high heat for 5 to 6 minutes, stirring occasionally, until golden and lightly crispy. Drain on paper towels.💡 The whyThe bacon has enough fat of its own, no need to add any.